Steamed Rice
From A simple course in home economics for rural schools, 1916
Small, shrunken grains of rice require more water than large, full grains.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 50. The excerpt below is the record exactly as published.
Steamed Rice 1 C. rice — wash thoroughly, add 1 t. salt 21/2 to 31/0 C. boiling water
Cook this with the app: pantry check, scaling, and the assistant.